Grain-Free Carrot-Zucchini Cake with Honey-Cream Cheese Frosting
This grain-free cake is a tender, wholesome treat made with freshly grated zucchini and carrots,
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Cooking tools:
- Microplane
- Grater
- Cake pan
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Cooling rack
- Spatula
Ingredients
- 3 cups blanched almond flour (gently packed)
- ½ cups tapioca flour
- ⅓ cups coconut flour
- 1 tablespoon baking powder
- ¾ teaspoons baking soda
- ½ teaspoons sea salt
- 1½ teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoons ground nutmeg
- 4 large eggs
- ¾ cups maple syrup
- ½ cups extra virgin olive oil
- 2 teaspoons vanilla extract
- 1½ cups grated carrots (gently packed)
- 1 cup grated zucchini (gently packed)
- 16 ounces cream cheese (at room temperature)
- 6 tablespoons raw honey
- 3 tablespoons tapioca flour
- 2 teaspoons finely grated orange zest
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